SAFFRON & CRANBERRY MUFFINS


'With lots of seeds and nuts'
 

(8-10 muffins)

  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup flax seeds
  • ½ cup dry cranberries (no sugar added)
  • ½ cup unsalted nuts (almonds, hazelnuts...)
  • 1 ½ cup oat flakes
  • 1 ½ cup water
  • 3 tbsp psyllium husk
  • 3 tbsp chia seeds
  • 3-4 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 1 tsp saffron powder
  • ½ tsp clove powder
  • Two pinches sea salt

During christmas time here in Sweden it's very traditional to eat saffron buns. This guided me into the idea of combining some seed salty buns with the 'holiday taste' and also add some cranberries instead of the raisins that the nordic buns normally contain. Voilá! they turned out lovely, we even shared some in one of our Yoga & Breakfast mornings.


Place all the dry ingredients into a big bowl. Mix with a spoon. Now add the melted coconut oil and water and combine them, you can use your hands to make sure that all the ingredients  stick together. Divide and place the dough into the muffins form. Make sure that the surface is kind of flat by pressing it slightly with your hand. You can also sprinkle some extra seeds on the top of them to give the last touch before you bake them. Let them rest on your counter for at least 2-3 hours. Preheat the oven to 175°C. Bake the muffins for 20-25 minutes, remove them from the oven and take them out of the muffins form. Now place them once again in the oven, this time directly on the oven rack. Bake for approx. 30 more minutes. After this, remove from the oven and let them cool down for a bit.

Note: Try to find dry cranberries that contains just apple juice and not any other additional sugar.